This past Saturday we celebrated my nephews 3rd birthday, he asked for a “truck party” he got a truck/ chili party. Not necessarily a favorite for a 3 year old, but let's just say the adults outnumbered the children 4-1.
I spent all day Friday cooking the chili with my sister in law, it was a great day. We were able to use nearly all the gorgeous peppers we had picked the week before at the farm. We ended up with 3 different pots of delicious, in their own right, chili. How happy would you be at a party decked out with delicious chili options and a bar full of gorgeous healthy toppings? I forgot my camera at the party.. so use your imagination.
On the menu was traditional beef chili, 100 clove of garlic chili (not kidding, we went a little crazy with garlic, don't knock it till you try it!) and my infamous Chocolate Stout Vegetarian Chili.
I have been making this vegetarian chili for nearly 10 years. Way before I knew I would end up in the nutrition/food world. It is probably my most requested recipe and I thought it was high time I shared it.
You really don't miss the meat. I have made it with meat, but my family prefers it without. That says a lot.
Chocolate Stout Vegetarian ChiliPrint
- 3 tablespoons of extra virgin olive oil
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 large red pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 8 cloves of garlic, chopped
- 1 15 oz. can of black beans, drained and rinsed
- 1 15 oz. can of kidney beans, drained and rinsed
- 3 tablespoons of cumin, ground
- 1 tablespoon of coriander
- 1 tablespoon of garlic powder
- 1 teaspoon of oregano, ground
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon of smoked spanish paprika
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 1 cup of chocolate stout beer
- 1 28 oz. can of fire roasted crushed tomatoes
- 1 chipotle pepper in adobo, plus 1 tbsp adobo sauce
- fresh chopped cilantro
- fresh diced avocado
In a large pot on medium high heat saute onions, all peppers, and chopped garlic in extra virgin olive oil for 5-7 minutes (until tender, but not mushy)
Add all of the beans and dry seasoning. Stir to coat and cook for 5 minutes
Add chocolate stout and stir to combine, cook off alcohol. This should take about 4-5 minutes.
Add the tomatoes, chipolte pepper and adobo sauce, stir.
Partially cover, reduce heat to low, and allow to simmer for 30 minutes to an hour. Stirring frequently.
Taste and add seasoning, if necessary.
Serve in bowls with chopped fresh cilantro and sliced avocado.
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